The Chicken and the Egg Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The kids love this salad on crackers (it tastes like their favorite deviled eggs) but I think it's great rolled up in a tortilla wrap. Created on a Sunday when I didn't feel like going to the store. Great way to use up left over baked or rotisserie chicken. (I used cold fried chicken with the skin removed) Ingredients:
2 -2 1/2 cups cooked chicken, finely diced |
4 large hard-boiled eggs |
2 celery ribs, finely diced |
2 tablespoons milk |
2/3 cup mayonnaise |
2 teaspoons sugar |
black pepper (to taste) |
Directions:
1. Boil eggs and allow to cool completely peel. Finely dice chicken and celery and mix together in a large bowl. Slice eggs in half. Place the cooked yolks into a smaller mixing bowl. Finely dice the whites and add to the chicken and celery.
2. Using a fork mash the egg yolks with the milk until smooth and creamy. Whisk in mayo and sugar. We like our salad slightly sweet so use less sugar or non at all if you prefer. Yolk mixture should be a thin salad dressing consistency add a few more drops of milk if it is to tight. If you prefer your deviled eggs with mustard just substitue it for some of the mayo.
3. Pour dressing over chicken mixture and stir to combine. Grind black pepper and mix again. Refrigerate at least 1 hour. Serve on bread, with crackers, or in a tortilla.
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